Sohan sesame with Iranian saffron is a thin, crisp sesame confection made by folding toasted seeds into golden sugar, honey and saffron, then spooning it into small rounds.
This Iranian sohan recipe is a quick sesame brittle rather than ice cream—the phrase “dessert ice cream” in the earlier English version was a translation error. The finished sweet should cool into amber-coloured discs that snap cleanly and stay crisp when protected from moisture.
What is sesame sohan?
Sohan is the name used for a family of Iranian sweets. Recipes and textures vary, but this Persian sohan recipe is built around sesame: there is no flour or dairy, and the cooked sugar mixture holds the seeds together in a thin brittle.
The earlier ingredient list displayed the sesame amount as “1/5 cup.” In the source notation, that represents 1.5 cups—one and a half cups—not one-fifth of a cup. That quantity also matches the sesame-forward structure of the recipe.
Sohan ingredients
- 1.5 cups sesame seeds
- 1 cup sugar
- 3 tablespoons honey
- 2 tablespoons neutral oil
- 1 tablespoon prepared saffron infusion
- Finely chopped or ground pistachio, for decoration (optional)
- A little extra oil for greasing the tray and spoons
Use prepared saffron liquid, made by blooming ground threads in hot water. A full tablespoon of dry saffron would not distribute properly. Choose hulled sesame seeds that smell fresh rather than stale or oily.
Prepare the tray before cooking
Once the sesame enters the hot syrup, the mixture sets quickly. Prepare everything first:
- Lightly grease a flat metal tray or line it with a silicone baking mat.
- Grease a dessertspoon for portioning.
- Put the pistachio garnish within reach.
- Set a small bowl of cold water nearby for the brittle test.
- Keep children and pets away from the work area; molten sugar can cause a serious burn.
If the sesame is raw, toast it separately over low heat until fragrant and only lightly golden, then move it off the heat. Do not wait for dark colour: it will cook a little more in the caramel.
How to make sohan sesame
- Put the sugar, honey and 2 tablespoons oil into a small, heavy saucepan or pan.
- Set it over gentle heat. Stir carefully until the ingredients melt together and the sugar mixture turns evenly golden.
- Add the prepared saffron infusion and mix it through. Be cautious: adding liquid to hot sugar can make it bubble.
- Add the sesame seeds and stir steadily so every seed is coated.
- Continue over low heat only until the sesame looks lightly golden and the mixture passes the brittle test.
A pale syrup produces soft, sticky pieces; a very dark syrup tastes burnt. The useful window between them is brief, so watch the pan rather than leaving it to cook by time alone.
Use the brittle test safely
Drop a very small amount of the hot sohan mixture into the bowl of cold water. Wait until the sample is completely cool, then lift it out. It should set immediately and snap rather than bend.
The original instruction tested whether it was “brittle under the teeth.” Never bite or touch a hot sugar sample. The cold-water snap gives the same information without risking a burn.
If the cooled sample stays chewy, cook the mixture a little longer and test again. If it tastes bitter or smells burnt, reheating cannot repair it.
Shape the Iranian saffron sohan
- Turn the heat to its lowest setting once the mixture is ready. Keep it only warm enough to remain spoonable.
- Use the greased dessertspoon—the “jam spoon” in the old translation—to place small portions on the prepared tray.
- Work quickly and leave space between portions. Each one will spread slightly.
- Sprinkle a little pistachio over the top before the surface sets.
- Leave the pieces untouched until completely cool and firm.
If the mixture hardens in the pan before every portion is shaped, return it to the lowest heat briefly. Repeated or strong reheating can darken the caramel, so organise the tray and garnish before starting.
How to keep sesame sohan crisp
Lift the cooled pieces from the tray with a thin spatula. Put them into an airtight container as soon as they are fully cold, separating layers with baking paper if needed. Store away from heat, steam and direct sun.
Humidity is the main enemy of this sohan food: cooked sugar absorbs moisture from the air and loses its snap. Do not refrigerate an uncovered tray, and do not pack pieces while they are still warm enough to create condensation.
Common problems
- Soft pieces: the syrup did not reach the brittle stage, or the sweets absorbed moisture during storage.
- Bitter sohan: the caramel or sesame became too dark.
- Uneven discs: the tray and spoon were not ready before the mixture set.
- Seeds fall away: too much sesame was added after the syrup had already cooled.
- Sticky layers in storage: the pieces were packed warm or without paper between them.
The recipe succeeds through preparation and timing, not complicated equipment. Have the tray ready, use gentle heat, add the saffron before the sesame, confirm a cool sample snaps, and portion the Persian sesame sohan while the mixture is still warm.
